Serves: 4
Total Calories: 203
1. Prepare the pudding or the ice cream. Prepare the pistachios. Then, mix everything together in a large bowl and whip with either a fork, a whisk, or an electric mixer until smooth.
2. Transfer to traditional kulfi molds or disposable 5 1/2-ounce plastic soufflé cups. Cover and place in the freezer until completely frozen, at least 4 hours.
3. To serve, dip each, mold in hot water about 10 seconds, run a knife around the inside of the mold and transfer immediately to a dessert plate. Serve whole or cut into smaller pieces, with mint sprigs on the side, and serve.
From "1,000 Indian Recipes." Copyright 2002 by Neelam Batra. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Indian Ice Cream with Pistachios recipe is from the 1000 Indian Recipes Cookbook. Download this Cookbook today.
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